I’m new to recipe writing. I am also the kind of cook who “adds a bit of this” and “puts that in too.” Generally I have no idea what measurements I use when cooking. And I tend to change the ingredients often, which also alters the measure. When submitting to Food52 my strategy has been to write down what I fix for that particular dish, and to take precise measurements that appear to be an approximation of what I add when I am cooking for myself. Is this a good approach? Or is there a general philosophy for recipe writing that I am not applying to my process? I’d love some thoughts or advice. Thanks!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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